This was a regular treat at home in Mauritius growing up. We would eat it as a starter or as a snack, with coriander and tomato chutney. You can add fresh chillies to make it spicy, if you wish. De-seeding the chilies will reduce the heat!
The bhaji can be eaten cold, but are best served warm.
Fast and easy recipe. I haven’t had this for over 20 years, but it turned out exactly like the bahjis my MiL used to make. - 07 Nov 2017